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LOCATION: Recipes >> Vegetarian >> Veg Chorizo 01

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2 cups (dried, not reconstituted) TVP
6 dried anchos or New Mexico chile or combination
2 dried chipotles, optional, if you want smokey flavor
1/2 ts coriander seeds
3 whole cloves
1/2 ts pepercorns
1/2 ts oregano
1/4 ts cumin seeds
small piece cinnamon, about 1/3" X 3/4"
8 cloves garlic, peeled and crushed
2 ts paprika
2 ts salt
1/4 cup vinegar
1/2 cup red wine
3/4 cup water or stock
1/4 cup oil or more

Toast chiles in wok/cast iron skillet until they start to smell
roasted. Make sure you don't burn them. Open them and discard seeds
and membrane. Cool.

Toast the whole seeds and cinammon on low in wok/skillet till you
smell the roasted smell and cumin is a few shades darker. Do not
burn them. Cool down.

Put everything except TVP and liquids into a spice mill and grind.
You will probably have to do it in batches. (You may use a blender
also, but then add the liquid before blending.)

Put TVP in a container. Add spice mixture and liquid and pressed
garlic. Stir. (If TVP isn't fully reconstituted after 20 minutes--use
your intuition--add some stock, stir, wait another 10 min, and
check again.) Add oil.

Stir. Cover well, and stick in your fridge for about 2 days. Really
do this. The flavors need to blend. You might want to stir it once
or twice a day.

For one serving suggestion, mix with boiled , cubed potatoes.

Variations: Please experiment with the proportions of the spices.
Adjust the wine/vinegar/water ratios if you'd like, but keep the
liquid total at 1 1/2 cups. Also, using crumbled tempeh or ground
seitan instead of tvp would also be intresting.


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